Lightened Up Blueberry Scones Recipe - Skinnytaste (2024)

FAQs

Why aren t my scones light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

My scones have a dense, heavy texture and poor volume

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

The first batch into the oven was 'plain' Original Recipe. I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.

The Secrets of The Rubbing-in Method

When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.

Why do you put eggs in scones? ›

Just as in old times, today's scone recipes don't include eggs, but there are some rare recipes that do. Eggs may change the texture of the scone, which should be golden on the outside and airy inside. RELATED VIDEO: Video Player is loading.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Handle scone dough gently: “Overmixing leads to too much gluten development, which leads to tough, dense scones, instead of flaky, moist ones,” says Bethany. Once you've added the liquid in your recipe, mix the dough gently until just combined — and no more.